Place cookie sheet on oven rack. Heat oven to 400°F.
In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
1/2 cup butter
4 cups fresh peaches peeled and sliced
1 1/2 cups sugar divided
1 1/2 cups self-rising flour
1 1/2 cups milk
1 teaspoon vanilla extract
Add butter to a 9x13 baking dish and place into the oven as it preheats to 375º F.
Meanwhile, add 1/2 cup of the sugar to the peaches in a medium bowl and allow to sit while mixing the peach cobbler crust batter.
Whisk together the remaining sugar, the self-rising flour, the milk, and the vanilla. Pour this batter on top of the melted butter and then top with the peaches and their juice. Do not stir.
Bake until the cobbler is golden brown, about 35 minutes. Serve warm.
3/4 cup white granulated sugar
1/2 stick butter or 4 tablespoons softened
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
2 cups milk
1 cup shredded coconut
Cream eggs, sugar, butter and vanilla with mixer.
Add nutmeg, flour and milk and continue mixing until all ingredients are wet. Stir in coconut with a spoon.
Spray a 10 inch deep dish pie plate with cooking spray and pour in pie ingredients. Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top.
This pie will rise up during baking and then fall after it begins to cool. I always put a baking sheet under this pie to catch any drips when it rises up in the oven. The pie will slice better if you let it cool in the refrigerator before slicing.
1 package puff pastry sheets 2 Sheets, 17.3 oz package
1 cup strawberry preserve
1 egg + 1 tbsp water
½ cup sanding sugar (decorating sugar)
Beat the egg and water in a small bowl to make the egg wash. Keep this aside for now.
Unroll your pastry sheets and cut them into small rectangle strips.
Place 1 tbsp of strawberry preserve in the center of the pastry strip.
Fold one side of the strip on top of the preserve. Brush a little egg wash on top on the strip and then fold the other side of the strip. Press gently so that both the ends stick together. Then, flip this strudel onto a cookie tray lined with parchment paper.
Use a knife to make two cuts on top of the strudels so that steam can easily escape.
Brush some egg wash on top of the strudels and sprinkle sanding sugar.
Bake at 400 degrees for about 20 minutes or until the strudels are puffy and their tops and edges are golden brown.
Enough pastry for a 9- to 9 1/2-inch deep-dish pie pan
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon nutmeg
3 tablespoons water
4 cups hulled, ripe strawberries (quartered if very large, halved otherwise)
2 cups thinly sliced rhubarb
2 teaspoons lemon juice plus 2 teaspoons grated lemon zest (lemon rind)
1 1/2 tablespoons finely ground minute (quick cooking) tapioca
1 cup all-purpose flour, plus 1 1/2 tablespoons
1/3 cup sugar
1/3 cup packed light brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted and cooled to lukewarm
If you haven't already, prepare the pastry and refrigerate it for 1 1/2 to 2 hours prior to rolling.
On a sheet of lightly floured wax paper, parchment paper, or another surface, roll the pastry into a 13-inch circle. Invert the pastry over a 9- to 9 1/2-inch deep-dish pie pan, center it, then gently peel off the paper. Tuck the pastry into the pan, without stretching it. Sculpt the edge into an upstanding ridge and flute the edge. Refrigerate for at least 30 minutes, preferably longer.
Prepare the filling: Combine the sugar, cornstarch, and nutmeg in a large, heavy, nonreactive saucepan. Whisk to combine, then whisk in the water. Add the strawberries and rhubarb. Slowly bring to a boil, stirring pretty much nonstop, gradually increasing the heat as you go. After the fruit begins to boil, continue to cook gently, stirring, for about 2 minutes, until thickish. Remove from the heat and transfer to a large bowl.
Cool the fruit for 5 minutes, then stir in the lemon juice and zest. Sprinkle on the tapioca, about a third at a time, stirring it thoroughly into the fruit. Set aside while you make the topping.
Combine the 1 cup flour flour, sugar, brown sugar, salt, and cinnamon in a large mixing bowl. Mix well by hand. Add the butter. Using a large fork, mix briskly until you have large, clumpy, buttery crumbs. Add the remaining 1 1/2 tablespoons flour, then rub very gently between your fingers to make much finer crumbs. Refrigerate. Preheat the oven to 350°.
When the oven has preheated, turn the fruit filling into the shell and smooth it out with a spoon. Cover the fruit evenly with the crumb topping. Bake on the center oven rack for 50 to 60 minutes. When the pie is done, the topping will be golden brown. Also, the fruit filling will puff up in the pan and will tend to bubble up along the edge; see photos above. (Put a piece of foil on the oven rack below the pie, in case it does, to catch the drips.)
Transfer the pie to a cooling rack and cool for at least 2 hours before slicing. Makes 8 servings.
In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.
1 tube crescent rolls
1 (20 oz) can apple pie filling
2 tbsp butter, melted
3 tbsp cinnamon sugar
1/2 cup powdered sugar
1 tsp vanilla extract
3-4 tsp milk
Preheat oven to 350 degrees (F)
Separate dough into eight rectangles.
Using a brush or spoon, spread melted butter all over crescent rolls.
Sprinkle with cinnamon sugar mixture (2 tbsp. white sugar mixed with 1 teaspoon of cinnamon)
Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
Spread out the dough in the center to make room for the filling.
Place on cookie sheet that has been sprayed with nonstick spray.
Open can of apple pie filling and using a knife, cut apple slices into smaller chunks.
Top each coil with about 2-3 tablespoons of apple pie filling.
Sprinkle the tops with a bit more cinnamon sugar mixture.
Bake at 350(F) for 15-18 minutes, or until golden brown.
For the glaze, in a bowl, combine powdered sugar, vanilla and milk.
Stir until smooth and drizzle over each warm danish.
1 ½ cup all-purpose flour
½ teaspoon salt
⅓ cup vegetable shortening, cold
4 tablespoons unsalted butter, cubed and cold
3 to 5 tablespoons ice water
1 cup all-purpose flour
½ cup packed brown sugar
¼ cup vegetable shortening, cold
½ cup molasses
½ cup light corn syrup
½ cup brown sugar
2 eggs, lightly beat
1 cup hot water
1 teaspoon cornstarch
In a medium bowl stir together the flour and the salt.
Add the cold vegetable shortening, incorporate into the flour using a pastry cutter or 2 forks until the shortening is evenly crumbly.
Cut in the cold butter. It’s important not to overwork, there should be some smaller and some larger chunks.
Add 2 tablespoons of the ice water and toss. Add more water a tablespoon at a time just until the dough holds together when pinched. It still may look dry and crumbly.
Transfer to a floured surface, fold the dough into itself until all the flour is incorporated into the fats. Shape into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to rest or up to 3 days before rolling.
When ready to roll, remove the plastic wrap from the disc. Lightly flour your work surface and your rolling pin. Start from the center of the disc using gentle force, rolling in all directions, turning the dough in quarter turns as you go to prevent sticking. If any sticking occurs lightly flour the surface.
Roll to about 13 inches.
Starting on one end, roll the dough around the rolling pin and transfer to the pan. Trim and shape as desired.
Set in the refrigerator while preparing the filling.
Crumbs and Filling
Preheat oven to 400 degrees.
Stir together 1 cup of flour and ½ cup brown sugar until well blended. Cut in the vegetable shortening with a pastry cutter or rub in with fingers until small crumbs form; set aside.
Dissolve 1 teaspoon cornstarch into 1 cup of very hot water; set aside. In another bowl, mix together the molasses, corn syrup, brown sugar and the eggs until well combined. Stir in the water and cornstarch mixture, mix well.
Pour half of the syrup mixture into the chilled prepared pie crust. Top with half of the crumbs and pour in the rest of the syrup mixture, evenly top with remaining crumbs. Carefully place on the bottom rack of the oven and bake for 10 minutes at 400 degrees. Turn down oven to 350 degrees and bake another 45 to 50 minutes. Remove from oven and place on a rack to cool.
The filling is very watery and will firm up as it bakes.
13 oz (375g) sheet of ready rolled puff pastry
1/2 cup (170g) lemon curd
5 oz (140g) full fat cream cheese
3 tbsp icing/powdered sugar
1/2 tsp vanilla extract
1/2 tbsp cornflour/cornstarch
1 medium egg, lightly beaten, for glaze
Preheat the oven to 200C/400F and line a large baking tray with grease proof paper/a silicone mat/Silpat.
Place the puff pastry sheet onto your prepared pan. Score the pastry sheet into thirds lengthways. The centre one is for your filling, so leave this.
On the outer two thirds of your pastry, slice off the corner diagonally at the top of the sheet to create the angle for your braids.
Slice diagonally down one side of your pastry, following the initial angle you created, to create 3/4-1 inch thick braids. Repeat on the other side, using something straight to make sure your braids line up.
When you get to the last strip, there will be a small triangle of pastry left between the middle section and where you cut your strips, cut this out and discard.
Spoon the lemon curd along the centre of the middle of your pastry and then spread out with the back of your spoon being careful not to go over the edges and out of your middle third!
Place the cream cheese, sugar, vanilla and cornflour into a small bowl and beat until well combined and smooth. Spoon this mixture along the centre, on top of the lemon curd and gently spread it out. It doesn't matter if you don't entirely cover the lemon curd, just roughly spread if so there are no really high points that will affect your braiding!
Take one strip from the left hand side and fold over the lemon curd filling, then repeat with the right hand side. Repeat all the way down until you have a neat braid.
There will be a little piece of pastry poking out at the end (in the centre) fold this up and over the lemon curd to help stop leaking!
Brush with the lightly beaten egg and then place in the oven for 17-22 minutes, until risen, golden and the filling is bubbling.
Leave to cool for 30 minutes before slicing into 1 inch pieces and devouring! Lemon Cream Cheese Puff Pastry Braid is best served warm and will keep in an airtight container, in the fridge for 3 days. Microwave a slice for 30 seconds - 1 minute when ready to serve! Also tastes amazing with ice cream!
1 1/4 cup all-purpose flour
Pinch of salt
2 tablespoon sugar
1/2 cup butter chilled and cut in small cubes
2 tablespoon chilled water
500 gm or 1 lb. sweet potato
1 tablespoon oil
1/4 cup unsalted butter
3/4 cup sugar
1/2 cup evaporated milk
2 large eggs
1/2 + 1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger powder
1 teaspoon vanilla
**Making the crust
In a bowl, add all the ingredients except the water, mix using your fingers.
You will have a wet sand like texture and will see few bits of butter but that’s alright.
Add the water and mix well for few seconds, form a ball, press it down to form a disc.
Cover with plastic wrap and refrigerate for at least 30 minutes to one hour.
Lightly flour your working surface and the dough too.
Using a rolling pin roll out the dough to fit in a 9-inch pie pan (Pie pans are different from cake pans, if you want to use a cake pan, that is fine, but the pie filling may not rise as much as it supposed to.)
Dust the dough and the working surface whenever you feel it is sticking.
With the help of the rolling pin, roll the dough onto the rolling pin, and then unfold it into your pie pan.
Gently fit the pie crust to the pie pan using your fingers. Prick the crust all over with a fork and refrigerate.
**Making the filling:
Preheat oven to 350F/180C.
Peel the sweet potatoes and cut into slices.
Mix the oil with sweet potato slices and place it on a non-stick baking pan. Bake for 20 minutes, then flip the slices and bake for another 22 minutes.
Add the baked sweet potato in a big bowl, and while still hot, add all the ingredients except the eggs. Beat on low using a whisk attachment, then increase the speed and beat until well combined.
Add the eggs and beat until fluffy for two to three minutes.
Take out the chilled pie crust from the fridge. Pour the filling in the crust and bake for 55 minutes.
The pie should rise like a soufflé, but it will sink a little and will look beautiful.
5 medium apples, peeled and chopped (5 cups)
3/4 cup apple cider or juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 frozen puff pastry sheet, thawed
1/4 cup fat-free caramel ice cream topping
1 large egg
1 tablespoon water
1 tablespoon coarse sugar
Sweetened whipped cream and additional caramel ice cream topping, optional
Preheat oven to 375°. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely.
Unfold puff pastry onto a large sheet of parchment paper; roll into a 16x12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under.
In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.
1 recipe vodka pie dough (see recipe below)
1 cup light corn syrup
1 cup packed brown sugar
1/4 tsp salt
1/3 cup melted butter
1 tsp vanilla extract
3 eggs, beaten
1 1/2 cups pecan halves
Preheat your oven to 350ºF. Place the pie dough in a pie dish and chill 30 minutes.
In a large bowl mix together the corn syrup, brown sugar, salt, butter, and vanilla extract. Stir until smooth. Add in the eggs and pecans and stir. Pour the mixture into the unbaked pie shell and bake until set, about 55-60 minutes.
Remove from oven and cool until filling is set, about 3-4 hours in the fridge. Serve with whipped cream.
You can also use a frozen pie shell for this recipe.
This pie is best served chilled.